Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics and Ginsenosides Composition of Ginseng-Yakju According to the Particle Size of Ginseng Powder

  • Lee, Je-Hyuk (Department of Food and Nutrition, Kongju National University) ;
  • Choi, Kang Hyun (Department of Food and Nutrition, Kangwon National University) ;
  • Sohn, Eun-Hwa (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Jang, Ki-Hyo (Department of Food and Nutrition, Kangwon National University)
  • Received : 2013.09.05
  • Accepted : 2013.10.29
  • Published : 2013.12.31
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Abstract

The aim of this study was to develop rice wine (Yakju) containing various amounts and particle sizes of ginseng powder and to analyze the physicochemical characteristics and content of ginsenosides in ginseng-Yakju. Soluble solid content, pH, ethanol concentration, acidity, amino acid content, and evaluation of preference showed no difference between four kinds of Yakju groups, regardless of ginseng supplementation and particle size of the ginseng powder. During fermentation of Yakju containing ginseng, the contents of ginsenosides Rb1, Rb2, Rb3, and Rc were decreased. Otherwise, the content of ginsenoside Rh1 was increased highly by brewing microorganisms in Yakju. Recovery ratios of ginsenosides in ginseng-Yakju were approximately 25.4% (coarse ginseng power) and 23.8% (fine ginseng powder), which were superior to the recovery ratio of ginsenosides in Yakju containing ginseng slices (5%).

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